EASY HOMEMADE CHOCOLATE CAKE RECIPE
Indulgent Homemade Chocolate Cake Recipe
Savoring a rich and luxurious chocolate cake is the ultimate finale to any meal, leaving a lasting impression of sweetness. Whether it’s a celebratory occasion or simply a craving for something delightful, a meticulously crafted chocolate cake is sure to gratify your taste buds and leave you yearning for more. In this guide, we will unveil the secrets to mastering a timeless recipe for creating the perfect chocolate cake. Gather your ingredients and embark on this delightful baking journey with us!
Ingredients:
Before delving into the baking process, let’s acquaint ourselves with the essential components that contribute to the irresistible allure of this chocolate cake recipe:
- All-purpose flour: 1 3/4 cups (8 oz | 227 g)
- Unsweetened cocoa powder: 3/4 cup (2.6 oz | 75 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1 1/2 teaspoons
- Salt: 1 teaspoon
- White granulated sugar: 2 cups (14 oz | 410 g)
- Large eggs: 2
- Milk: 1 cup (250 ml)
- Vegetable oil: 1/2 cup (125 ml)
- Pure vanilla extract: 2 teaspoons
- Boiling water: 1 cup (250 ml)
For the delectable chocolate buttercream frosting, you’ll need:
- Butter: 4 oz (120 g | 1/2 cup)
- Unsweetened cocoa powder: 2/3 cup (2.4 oz | 65 g)
- Powdered sugar: 3 cups
- Milk: 1/3 cup
- Pure vanilla extract: 1 teaspoon
Preparation:
Chocolate Cake:
- Preheat the oven to 350°F (180°C) or 320°F (160°C) with the fan/convection setting.
- Grease two 9-inch (22 cm) round cake pans with a dab of butter and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the sugar, then add the eggs, milk, vegetable oil, and vanilla extract. Stir vigorously until the batter is smooth and free of lumps, approximately 30 seconds.
- Gradually pour the boiling water into the batter, mixing continuously until well incorporated. The consistency of the batter should be thin.
- Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely before frosting.
Frosting with Chocolate and Buttercream:
- Melt the butter and then stir in the cocoa powder until smooth.
- While beating, alternate adding powdered sugar and milk until the mixture reaches a spreadable consistency. If necessary, adjust the consistency with a little more milk. Stir in the vanilla extract.
Tips and Tricks for Baking Success:
- Cocoa Powder Enhancement: For an intensified richness, consider using a blend of 1/2 cup Dutch-processed cocoa powder and 1/4 cup regular unsweetened cocoa powder.
- Coffee Infusion: To elevate the chocolate flavor, dissolve 2 teaspoons of instant coffee or espresso in the boiling water before adding it to the batter. The coffee subtly enhances the chocolaty essence without being discernible.
- Sugar Variations: While white granulated sugar is recommended in this recipe, superfine or caster sugar can be viable substitutes.
- Springform Pan Precaution: Note that springform pans may not be entirely leakproof, especially with thinner cake batters. To prevent leakage, line the base of the pan with parchment paper and place a baking sheet on the shelf below the cake pan to catch any potential drips.
Enjoy the satisfaction of indulging in your homemade masterpiece – a decadent chocolate cake that promises to delight with every bite.